Mexican Leek & Black Bean Chilli by The Happy Pear

David Flynn and Stephen Flynn Theatre of Food at the Electric Picnic 2015

This dish has been created by David Flynn and Stephen Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. A really quick dinner - great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.

Serves 4 | 40mins prep 


  • 1 red onion
  • 4 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 1⁄2 teaspoon ground chilli or 1 whole fresh chilli
  • 2 medium leeks
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons salt
  • 1 x 400g tins of black beans
  • 2 x 400g tins of chopped tomatoes
  • 100g tomato purée
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon smoked paprika
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • 20g fresh coriander
  • juice of 1⁄2 a lime


Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chilli if using, and slice them with the leeks (including the green parts).

Heat the oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt.

Add the sliced leeks and peppers along with the chilli, cumin seed and salt, and fry for a further 5 minutes.

Drain the black beans and rinse thoroughly. Add to the pan with the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey.

Turn the heat to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.

Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!

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